Colombian Cymbidium Coffee Moon Night Coffee Bean hand Baking suggestion and description of Flavor and taste characteristics

Colombian coffee is very popular in the boutique coffee market. Colombia and Costa Rica are very supportive of innovative coffee cultivation and processing processes. Nowadays, Colombian coffee is colorful, so let's introduce Colombian coffee in front of the street.

Colombian coffee culture is also unique. Colombian coffee is the pride of Colombians. The things Colombians like to talk about most, in addition to their football, which was once among the best in the world, is the coffee they are proud of. Drinking coffee in Colombia is a pleasure. Not only is it necessary three times a day, but the streets are full of cafes and customers are full of seats from morning till night. There is no instant saying in the cafe. It is now cooked and sold. The young lady pours it with exquisite porcelain bowls, respectfully presents it to the customers, and adds sugar at will. The aroma is pervasive in the room, the bowl is sweet and delicious, and the slow taste is endless in aftertaste. No wonder the local people are addicted to it.

Colombian coffee growers Colombia is located in the northwest of the South American continent, bordering Panama in Central America, located in the tropics at latitudes three to eight degrees north of Colombia, the climate varies depending on the topography, it is covered with rich volcanic soil, with annual rainfall of 2000 to 3000mm, mild climate, humid air, and diverse climate make Colombian coffee harvest all year round. The southern part of the eastern plain and the Pacific coast have a tropical rain forest climate, the mountains with an elevation of 1000-2000 meters have a subtropical climate, and the northwest has a savanna climate. Average annual temperature: 15.8-20.5 degrees Celsius. The average temperature in the coffee area will vary between 18 ℃ and 22.5 ℃. Qianjie believes that the low latitude, high altitude and volcanic soil will be the Colombian coffee bean belt with a balanced flavor, rich acidity, unique flavor characteristics, relatively full consistency, and sometimes with a touch of red wine flavor and admirable fruit flavor.

Colombia's boutique coffee bean producing areas are mainly in the south, above 1500m above sea level, mainly distributed in Cymbidium, Cauca, Nalinglong and Tolima, all of which have delicate sour and sweet berries. Whelan Province, located in the southern part of the Central Mountains in southern Colombia, is the country's most famous boutique coffee producing area. This area is a hilly land surrounded by mountains, planted more than 1500 meters above sea level, where the most important rivers in Colombia meet, bringing abundant water resources and moisture. Contrary to the general impression that a large amount of Colombian coffee is balanced and smooth, the fine Goran products produced by many small farmers in micro batches are actually very characteristic of the flavor of the producing area. In recent years, with the attention to the quality of coffee and the demand for fine coffee in the international market, the original bean size grading system has been gradually abandoned to micro-batch (Micro-regional selections) provided by small farmers in micro-production areas, and dozens of small farmers have provided their unit harvest into a micro-batch to sell, and because of this, they have more opportunities to measure each batch by cup. Directly pick out a lot of high-quality specific smallholder coffee.

Qianjie Coffee Columbia Flower Moon Night

Country: Colombia

Production area: Huilan Esteogatine Farm

Treatment: anaerobic solarization

Variety: Kaddura

Altitude: 1800m

The coffee variety Kaddura, a natural variety of Arabica Bourbon, was discovered in Brazil in 1937. Its tree is not as tall as bourbon and smaller. Due to inheriting the blood of bourbon, the disease resistance is relatively weak, but the yield is higher than that of bourbon. Although found in Brazil, Kaddura is not suitable for growing in Brazil, so it is not planted on a large scale in Brazil, but is popular in Central and South America, such as Colombia, Costa Rica and Nicaragua. Kaddura is planted on a large scale.

The former owner of the anaerobic Fagatine farm started the special treatment program three years ago and told Ramirez how to carry out the special treatment project, with his enthusiasm for coffee cultivation. Ramirez changed the fermentation process that had previously failed to achieve results. Put the coffee fruit into a sealed fermentation bucket and use low temperature fermentation to prolong the whole fermentation time, using 15-20 days of fermentation to make the coffee flavor more possible, and under the gestation of time, slow drying can make coffee cherries develop the best water activity in this process, so that the flavor develops better, and raw beans can last longer in the cycle of the production season. After fermentation, the coffee fruits are dried in the sun. Qianjie coffee roasting analysis roaster machine from Taiwan's Yang Family Pegasus 800N, input 500 grams. Considering that Columbia Flower Moon Night is an anaerobic sun treatment, medium baking is adopted in order to retain the fruit tone of beans and show full mellow thickness and sweetness on the palate.

Enter the bean temperature 180 ℃, the initial firepower is 130, the throttle is 3, when the firepower is 140 ℃, the firepower will remain unchanged, the throttle will be opened to 4, at this stage, the bean slowly changes from green to yellow, the grass smell of the original raw bean slowly disappears and goes into a state of dehydration. 25 "is when the beans turn yellow, and now the beans have the sweet smell of baking bread. At 180 ℃, the firepower will be reduced to 100, and the throttle will not change to 4. At 9 & # 39 × 38 ", ugly wrinkles and black markings appear on the bean surface, and the smell of toasted bread obviously turns into coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of a burst point. When the sound of the explosion point begins to explode, the throttle opens to 4, and the development after the explosion is 1: 39. 50196 ℃ into the pot, taking into account the Colombian anaerobic sun and night moon this bean is anaerobic sun, dehydration time as far as possible to let it take off to 9 minutes-9 minutes and 30 seconds, let the beans thoroughly, in order to avoid entrapment and other conditions. After one explosion, it developed to 1: 50 ", and 196 ℃ came out.

Qianjie Cup Test Qianjie received the first batch of raw beans and began to set up the baking curve, make 3-line adjustment, and carry out cup test. In the cup test, determine the baking production curve and determine the coffee flavor. Dry aroma: Violet, strawberry sauce, wet fragrance: strawberry sauce, fermented wine sucking: strawberry jam, wine heart chocolate

Qianjie Coffee brewing suggests that this lightly roasted moonlight coffee is easier to absorb and expand due to special treatment. The choice of grinding degree is a little rough, and the flow of water injection should be controlled as small as possible. Coffee powder: 15g powder / water ratio: 1:15 grind degree: medium fine grinding (standard sieve 20 pass rate 78%) Water temperature: 91 ℃ filter cup: V60

The front street segmented extraction was used. Steam with 30 grams of water for 30 seconds, small water flow around the circle to 125 grams for sectional injection, water level drop is about to expose the powder bed, continue to inject water to 225 grams to stop injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (steaming starts timing) the extraction time is 1 minute 39 percent 48 ". Flavor description in the treatment method, Huayue Night uses anaerobic sun treatment, the whole is more full-bodied and balanced. Flower Moon Night is more balanced, with floral strawberry jam with the aftertaste of wine chocolate, cream and a sense of fermentation.

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